According to my husband, this recipe is money. I have to agree–this is probably my favorite sauce I’ve ever made for a meat. It’s sweet, it’s tangy, it’s savory…it makes you want to eat it off of a spoon. No joke. The pork roast was partially frozen when I put it in the slow cooker. I cooked it for about seven hours until the internal temperature hit 145, and at that point the meat was practically falling off the bone. Delicious.
If you want to sear this before putting it in the slow cooker, you can; however, it turns out perfectly without that step, so unless you really want to add an extra step, there’s no need to sear it before adding to the slow cooker. You could cook this on high if you really wanted to make it in a shorter time frame, but I wouldn’t recommend it. Just pick a day when you have the time to do this low and slow. You’ll thank me later on, I promise.
Balsamic Honey Roasted Pork (Paleo)
Serves 4 (if you’re lucky)
2-4 pound bone-in Boston butt pork roast
salt and pepper
1/4 C balsamic vinegar
1/4 C honey
1/4 C ground mustard (not dry mustard, ground prepared mustard)
2 Tbsp coconut aminos
2 Tbsp Kerrygold, divided
2 Tbsp maple syrup
2 tsp arrowroot starch
1.- Salt and pepper the pork roast. Place in slow cooker and turn on low.
2.- In a small bowl, whisk balsamic vinegar, honey, ground mustard, and coconut aminos until well blended. Pour over top of roast. Put Kerrygold pieces on top of roast. Cook on low for 5-8 hours (depending on the size of the roast). Remove roast and allow to rest.
3.- Mix arrowroot with a little water until smooth. Pour into the slow cooker bowl with the leftover sauce and juices. Add in maple syrup. Whisk until slightly thickened and combined. Add salt and pepper if desired. If the arrowroot makes it too thick, add in a little coconut aminos and stir. Slice pork thin and serve with sauce.